Photo: Jennifer Soo
- Sweet shortcrust pastry
- 2 whole eggs plus
- 2 extra yolks
- 60g caster sugar
- 500mL thin cream
- 1 tsp ground nutmeg
Quite right. A pudding must have a reason to be. It must earn its place on the table by dint of either nutrition, glamour or flavour.
Preheat oven to 180C. Roll out the pastry to 2mm thick and line a greased 20cm tart tin with removable base and 4cm high sides, making sure there are no holes.
Line the tart with foil, fill with baking beans and cook for 10 minutes. Remove foil and bake for a further 5 mins. Allow to cool and remove the beans. Reduce oven to 160C.
Beat the eggs, extra yolks and sugar together until light and creamy. Add the cream and mix gently together. Pour into the tart base, sprinkle nutmeg on top and bake for 50-55 mins or until the tip of a knife inserted into the centre comes out clean. Cool for 45 mins before serving.
This recipes is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - British
- Course - Dessert